Enzymes in the stomach convert milk proteins into antimicrobial peptides. Later in the small intestines, pancreatic proteases digest and inactivate the peptides until they are converted into amino acids and are absorbed by the intestinal microvilli. Milk is a natural antibiotic and is used ritually for cleansing wounds and pruning hooks. Ritual fire walking ends by walking through a pool of cow’s milk. The spread of plant disease in orchards from tree to tree is minimized by dipping pruning tools in milk. The proteins, fatty acids and carbohydrates in milk kill or inhibit the growth of viruses, bacteria and fungi. Early studies of the bacteria in breastfed babies showed an exclusive group of lactic acid bacteria and an absence of adult gut bacteria. Breast milk was shown to contain a “bifidus factor” that selected for baby gut flora and this special ingredient was later shown to consist of a complex mixture of short chains of sugars, human milk oligosaccharides. Thus, human milk is good for babies, but bad for adult gut flora because most of the protein, fat and carbs are digested and no soluble fiber remains for colon gut flora.
Raw Avoids Risks of Pasteurization and Ultra Homogenization
Milk straight from the udder contains natural dairy probiotics that are fit for a calf. Dairy probiotics are different from baby gut flora and calves are different from babies, so cow milk is not appropriate for babies. Processing cow's milk by heat (pasteurization) or extreme mixing to make ultra small fat droplets (homogenization) changes the structure of milk to increase storage shelf life, but the restructuring also produces some health risks for gut and gut flora. Since leaves are rich in short chain omega-3 fatty acids and seeds are rich in omega-6s, grass fed cows produce healthier (higher 3/6 ratio) milk that may not store as well.